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A while ago I decided that I wanted to try to eat seafood more often. I thought that I would like to try having seafood at least once a week. At first it was a bit challenging but now I find that I am doing it effortlessly and in fact I am eating seafood more often. Seafood is so good that it is easy. I recently came across this recipe for
sea bass with a butter, caper and lemon sauce
which sounded really good. Can you really go wrong with butter, lemon and wine? I also liked the recipe because of its use of capers which I have been wanting to use more often. Dill is one of my favorite herbs and I thought that it would go well in the sauce. I thought that serving the sea bass on pasta would be nice as it would soak up all of the extra lemon, butter and dill sauce. When I got to the fish monger I was all set to get the sea bass when the halibut distracted me and I ended up walking home with that instead. This dish is pretty easy to make you just pan fry the fish in some oil and butter until it is slightly crispy on the outside and yet still moist and tender on the inside and then make the sauce in the same pan. The halibut with lemon, butter, caper and dill sauce turned out just as good as I imagined it would. I really enjoy the texture of halibut, especially when fried until just crispy on the outside. I had enough halibut to make the dish a second time and I was looking for a lighter meal so I served it on asparagus.

Halibut with Lemon, Butter, Caper and Dill Sauce

ingredients

1/2 tablespoon oil

1/2 tablespoon butter

2 halibut fillets

salt and pepper to taste

1 shallot (chopped)

2 cloves garlic (chopped)

1/2 cup of white wine

2 tablespoons capers

1 tablespoon butter

1 lemon (zest and juice)

2 tablespoons dill or parsley (chopped)

directions

Heat the oil and melt the butter in a pan.

Season the halibut with salt and pepper.

Add the halibut to the pan and cook until lightly golden brown on both sides, about 3-5 minutes per side.

Set the halibut aside.

Add the shallots to the pan and saute until tender, about 3-5 minutes.

Add the garlic and saute until fragrant, about 1 minute.

Add the white wine and deglaze the pan.

Simmer to reduce the sauce a bit.

Turn off the heat and add the capers, butter, lemon and dill or parsley.

Positively gorgeous! Bravo! I adore dill too... Dill and seafood are one of my favorite combos! I love the idea of serving the fish over pasta... The sauce sounds so scrumptious I'm sure it was perfect with the pasta too!

i used to have such a thing for capers i'd just eat them straight out of the jar...until i was persuaded to have them with something else like fish or pasta. halibut's my favourite fish so YUM!great dish kevin.

First, both photos look great. Second, I really love the combination of ingredients. I have been looking to cook more fish lately and am so tired of my usual combinations, which are boooooring. This sauce looks fabulous. I'm book marking it.

I've also been trying to increase my seafood intake--it just feels a lot more appropriate for dinner now that its hot and summery compared to a big heavy cut of beef or the like. Plus, I'm all for branching out and seafood is a scary world of unknowns, lol! This sounds like a winning flavor combo though and I'll be keeping it in mind

I made this last night and it was fabulous!! I used fresh parsley instead of dill because that's what I had. I also served this with angel hair pasta and veges that I sauteed with olive oil & added some lemon juice & fresh rosemary & basil to the sauteed veges. Everyone loved it & cleaned their plate, including my 5 year old. Definite keeper! Thanks!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.